Truffle oil and flavored oils: flavor for drizzling

Flavored oils are culinary oils that, in addition to their own flavor, carry that of a second ingredient; the most famous is truffle oil, followed by lemon, garlic, basil, or herb oil. Extra virgin olive oil usually serves as the base. You add flavored oils only at the very end of your cooking, as a finish for pasta, pizza, fish, vegetables, or salad.

How the flavor gets into the oil

With most flavored oils, a finished oil is combined with aromas, extracts, or the oil of another ingredient. For example, Wajos blends extra virgin olive oil from Spain with one percent lemon oil from the peel, with garlic oil, or with natural basil aroma. This way, lemon in olive oil tastes like fresh zest instead of juice.

The second method is more elaborate: olives and fruits are milled and pressed together. On Crete, Fruchtwerker has Koroneiki olives processed with oranges or lemons; the finished oil contains 96% olive oil and 4% citrus oil from the same pressing, completely without added aromas. In Molise, Vitelium presses olives from its own groves together with fresh, untreated lemons. As a result, the oil tastes softer and rounder, like the whole fruit rather than just the peel.

Truffle oil: what to look for

Fresh truffles are rare and lose their scent quickly, which is why most truffle oils get their flavor from aromas or extracts. It is still worth taking a look at the ingredients list. Vitelium's white truffle oil contains natural white truffle aroma (Tuber magnatum Pico) and 0.5% pieces of Bianchetto truffle in their own extra virgin olive oil. The truffle oil from Wajos relies on white truffle extract and aroma. Both are intense; a few drops are enough.

Olive oil, rapeseed oil, or both

Some flavored oils are based on a blend. The roasted onion flavored oil from Wajos consists of rapeseed oil with 25% extra virgin olive oil, while the arugula flavored oil consists of just over half olive oil, rapeseed oil, and arugula extract. If you are watching for allergens: the garden herb oil contains celery, the arugula flavored oil contains mustard.

Our flavored oil producers

Our bestseller comes from Vitelium in Molise: the White Truffle Oil (100 ml), the small bottle for getting to know it. For regular truffle evenings, the white truffle oil is also available in 250 ml. The Lemon Oil comes from the same groves: 77% olives and 23% lemons, cold-pressed together, fruity and finely acidic.

Most flavored oils come from Wajos in Dohr on the Moselle. Very popular are Lemon on Olive Oil for fish and asparagus and Basil on Olive Oil, clear, green, and peppery. In addition, there is the Roasted Onion Flavored Oil, Garlic on Olive Oil, the Garden Herb Oil, White Truffle on Olive Oil, and the Arugula Flavored Oil.

Fruchtwerker provides Olive Oil & Orange and Olive Oil & Lemon, both from Crete with the fruit pressed along with the olives. The Ölmühle Solling from Boffzen contributes the sampler pack Savory Hits: Basil, Mediterranean flavored oil, Ginger-Lemongrass, Coffee-Almond, and Fruity Salad Oil (20 ml each), mostly based on cold-pressed organic rapeseed oil.

Flavored oil in the kitchen

The most important rule: flavored oil is added at the end, as heat takes away its flavor. A teaspoon of garlic or arugula oil over pizza when it comes out of the oven; basil oil over Caprese, bruschetta, or hot pasta with Parmesan. Drizzle lemon oil over oven-baked fish, shrimp, or asparagus. Truffle oil belongs in drops on scrambled eggs, mashed potatoes, risotto, and pasta. The roasted onion flavored oil makes potato salad, cheese spaetzle, fried potatoes, and grilled meat bolder; the garden herb oil becomes a quick dressing when mixed with vinegar and salt, or lands on jacket potatoes. Olive Oil & Orange goes well with salad, fish, and vegetables, and even desserts; Ginger-Lemongrass from the sampler pack is great for wok vegetables, and Coffee-Almond for desserts.

Flavored oils are also a good trick for days when time is short: a plate of pasta, a fried egg, or a baked potato instantly feels like a proper meal with a few drops of truffle or herb oil. Just put the bottle on the table for everyone to add their own seasoning.

Buying advice and storage

• Start with one variety: Lemon or basil are the most versatile flavored oils, truffle oil is the classic for special evenings.
• Read the ingredient list: This shows you the base (olive oil, rapeseed oil) and whether aroma, extract, or pressed fruit provides the flavor.
• Small bottle for truffle: Because truffle oil is used by the drop, the 100 ml bottle is enough to start.
• Storage: closed, dark, and cool, away from the stove. The scent of a flavored oil gradually fades after opening, so use it within a few months.

More oils for your kitchen

Flavored oils are part of our Oils category. You can find pure extra virgin olive oil from Molise and Spain under Olive Oil. Cedar nut oil, black cumin oil, coconut oil, and frying oil are in our Seed and Nut Oils section.

Order flavored oils online

Whether truffle oil for risotto, garlic oil for pizza, or lemon oil for fish: at Leni & Hans, you can order truffle oil and flavored oils online, and your package will be with you in 1–3 days.